I love this book, but it's crazy specific and I'm a sloth.
So I took Bouchon's infinitely precise dough recipe and threw it in the bread machine on DOUGH cycle.
Sue me, Thomas Keller.
The donut you see wasn't layered, wasn't refrigerated for 24 hours, wasn't proofed long enough. I pulled the dough directly out of the machine, cut it in half, rolled that out, cut four donuts, proofed in oven w/ bowl of boiling water for 40 minutes and fried them. This is the result.
Pretty damn good.
The next day I took the remaining refrigerated dough, did the whole layered thing, rolled it out to 3/8" thick, proofed in oven for 90 minutes and the suckers puffed up to 2".
Smelled overly-yeasty while in dough-form, but tasted fine when fried. I filled the little guys with various jellies. I was most happy that it didn't leave behind that greasy residual ickiness in your mouth like a Dunkin Donut does.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/donut.jpg~original
So I took Bouchon's infinitely precise dough recipe and threw it in the bread machine on DOUGH cycle.
Sue me, Thomas Keller.
The donut you see wasn't layered, wasn't refrigerated for 24 hours, wasn't proofed long enough. I pulled the dough directly out of the machine, cut it in half, rolled that out, cut four donuts, proofed in oven w/ bowl of boiling water for 40 minutes and fried them. This is the result.
Pretty damn good.
The next day I took the remaining refrigerated dough, did the whole layered thing, rolled it out to 3/8" thick, proofed in oven for 90 minutes and the suckers puffed up to 2".
Smelled overly-yeasty while in dough-form, but tasted fine when fried. I filled the little guys with various jellies. I was most happy that it didn't leave behind that greasy residual ickiness in your mouth like a Dunkin Donut does.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/donut.jpg~original
